Add to collection

Add to menu

Ingredients

12 large eggs

3 slices of bacon

Melted butter

1/3 cup mayonnaise

2 teaspoons Dijon mustard

1 heaping tablespoon chopped scallions

Kosher salt

Freshly ground black pepper

Thinly sliced scallions

Preparation

Place 12 large eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 tablespoons.

Tags:

Leave a Review

Reviews

Made this (as one of three deviled egg recipes) for a party my wife and I went to and it received rave reviews. I used the full TBSP of bacon drippings, which really solidified the bacon flavor. I agree with other reviewers who say that you must include the scallion slice(s) and bacon pieces in the garnish for added spot flavor. This will absolutely be in my BBQ/party repertoire going forward.

Simple yet delicious! It can be time consuming to make the hard boiled eggs so I suggest making it a few hours before a party to cool down and sit in front of a tv to peel.
I also suggest making at least double or triple the recipe. It goes really quickly!

These are great! I've made them several times for parties and always get asked for the recipe. Adding the chopped bacon and onion to the top of the egg really enhances the flavor, so don't skip this step.

These straight-forward deviled eggs are fun and delicious. The time consuming part was peeling the eggs. One site I found suggested tapping each end of the egg, peeling a small circle in each end, and then blowing hard into each of the ends. This did seem to make peeling somewhat easier. I plan on using this recipe in the future and look forward to using it as a jumping-off point to experiment further.

We used to say fettucini alfredo was a heart attack on a plate. I'd think these eggs are as well. Not the incredible taste that one would hope to justify the mayo, butter and bacon fat. Will pass on this one.